Lolabuster Creamy Veggie Rice Recipes

VEGETABLE AND RICE CASSEROLE

Steps:

• Measure 3 cups of dry instant rice and cook according to package instructions, set aside
• Combine onion, garlic, carrots, olive oil, salt, and pepper in a large skillet
• Sautee for 10 - 15 minutes on medium high heat, until carrots start to soften and onions become translucent
• Add peas, broccoli, mushroom soup, 1 1/2 cups parmesan cheese, and 1 cup of sharp cheddar cheese to the skillet
• Stir on medium heat until heated through, about 10 - 12 minutes
• Add cooked rice and parsley to skillet and stir to combine
• Transfer mixture to a 13 x 9 casserole dish
• Top with remaining 1 cup of parmesan cheese and 1 cup of sharp cheddar cheese
• Bake for 10-15 minutes at 400 degrees, until cheese is bubbly and beginning to brown

LOLABUSTER CREAMY VEGGIE RICE

Steps:

• In a large sauté pan melt your butter then add the EVOO and all the veggies and sauté until translucent and all veggies are soft.
• Add the rice and sauté with veggies for 3 minutes stirring constantly.
• Add the cream and water, and bouillon cubes.
• Bring to a boil then reduce heat and cover cook till rice is cooked, 20 minutes approximately.

LEMON VEGGIE RICE

Steps:

• Cook rice in boiling salted water until almost, but not quite, done.
• Drain rice and return to pot.
• Meanwhile, melt butter in a small skillet over low heat, add onion and cook until browned, I usually add a few drops of oil so that the butter won't burn.
• Add the onion and the rest of the ingredients to the rice, cover and cook on low heat for 5 to 10 minutes until completely done.

QUICK VEGGIE RICE

Steps:

• Sauté chopped onions in oil.
• When golden brown, add cinnamon, bay leaf, cumin, rice and vegetables.
• Sauté two minutes and add 3 cups of water.
• Bring to a boil, add salt, and coconut milk (if using) and simmer, covered, over low heat.
• Cook for 20 minutes (35-40 minutes for brown rice).
• Garnish with coriander leaves or sliced green onions, and serve alone with chutney or with dhal.
• Source: Vegetarian Tastes of Toronto, p. 30.